Crockpot Chicken Corn Chowder Recipe

Introduction

This Crockpot Chicken Corn Chowder is a creamy and comforting meal perfect for busy days. Tender chicken, sweet corn, and hearty potatoes come together in a flavorful broth that’s easy to prepare and satisfying to eat.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 cups fresh or frozen corn
• 2 medium Yukon Gold potatoes (diced)
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 4 cups low-sodium chicken broth
• 1 cup heavy cream or whole milk
• Salt and pepper to taste

Instructions

1. Step 1: Prepare the ingredients by dicing the potatoes and onion, and mincing the garlic.
2. Step 2: Layer the diced chicken at the bottom of the crockpot. Add potatoes, onion, corn, and garlic on top.
3. Step 3: Pour in chicken broth until the ingredients are submerged. Add cream or milk for extra creaminess.
4. Step 4: Season with salt and pepper; stir gently to combine.
5. Step 5: Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
6. Step 6: Shred the cooked chicken with forks before serving; stir well and garnish with fresh herbs if desired.

Tips & Variations

• For a thicker chowder, mash some of the cooked potatoes before serving.
• Use half-and-half instead of heavy cream for a lighter option.
• Add chopped celery or carrots for extra vegetables and flavor.
• Fresh herbs like thyme or parsley elevate the taste when added just before serving.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. Avoid boiling when reheating to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but it may increase the cooking time slightly. Ensure the chicken is cooked through before shredding.

Is it possible to make this chowder dairy-free?

Absolutely. Substitute the heavy cream with coconut milk or a dairy-free milk alternative for a creamy texture without dairy.

Crockpot Chicken Corn Chowder Recipe

Print Recipe

★★★★★

4.6 from 88 reviews

This Crockpot Chicken Corn Chowder is a hearty and comforting slow-cooked soup featuring tender chicken breasts, sweet corn, Yukon Gold potatoes, and a creamy broth. Perfect for a cozy meal, it combines savory flavors with easy prep and slow cooker convenience.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 cups fresh or frozen corn
• 2 medium Yukon Gold potatoes, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced

Liquids and Seasonings

• 4 cups low-sodium chicken broth
• 1 cup heavy cream or whole milk
• Salt and pepper to taste

Instructions

1. Prepare Ingredients: Dice the Yukon Gold potatoes and finely chop the onion. Mince the garlic cloves carefully to release their flavors.
2. Layer in Crockpot: Place the diced chicken breasts at the bottom of the crockpot. Then add the potatoes, onion, corn, and minced garlic layered on top of the chicken.
3. Add Liquids: Pour in the low-sodium chicken broth until all the ingredients are submerged. Add the heavy cream or whole milk for creaminess to the mixture.
4. Season: Season the mixture gently with salt and pepper to your taste, and stir carefully to evenly combine the ingredients without disrupting the layering too much.
5. Cook: Cover the crockpot and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. Cook until the chicken is thoroughly tender.
6. Finish and Serve: Before serving, shred the cooked chicken inside the crockpot using two forks. Stir well to combine all ingredients uniformly. Optionally, garnish with fresh herbs like parsley or chives for added color and flavor.

Notes

• Use low-sodium chicken broth to control the salt content better.
• Heavy cream can be substituted with whole milk for a lighter chowder.
• Fresh corn gives the best flavor but frozen corn works well too.
• For thicker chowder, mash some of the potatoes before serving.
• Garnishing with fresh herbs enhances freshness and presentation.

Keywords: chicken chowder, crockpot soup, slow cooker chicken soup, corn chowder, easy chicken recipe, comfort food